模糊评判法在猴头菇啤酒发酵工艺中的应用  

Application of Fuzzy Evaluation Method in the Fermentation Technology of Hericium erinaceus Beer

作　　者：黄小忠[1] 许俊齐[1] 洪文龙[1] 宋刚[1] 谢正林[1] 刘亮 HUANG Xiaozhong;XU Junqi;HONG Wenlong;SONG Gang;XIE Zhenglin;LIU Liang(Jiangsu Polytechnic College of Agriculture and Forestry,Zhenjiang 212400)

机构地区：[1]江苏农林职业技术学院,镇江212400

出　　处：《食品工业》2021年第4期128-132,共5页The Food Industry

基　　金：江苏农林职业技术学院科研项目(编号:2019kj033);江苏省大学生创新创业训练计划项目(编号:201813103020X)。

摘　　要：以猴头菇和大麦芽为主要原料,采用低温发酵技术生产猴头菇功能性啤酒。采用单因素及正交试验方法并结合模糊数学法对制得的猴头菇啤酒进行感官综合评价,研究猴头菇功能性啤酒的生产工艺。结果表明,添加20%猴头菇粉、0.14%酒花、0.75%酵母液发酵啤酒口感最佳,猴头菇啤酒的感官评分为(89.1±0.2)分。猴头菇啤酒的各项指标符合GB/T 4927—2008《啤酒分析方法》中特种啤酒质量要求,酒液清亮透明,泡沫细腻,略黄,挂杯持久,口感清爽,有淡淡的麦芽香及酒花香,杀口力强,微苦,具有较好的市场前景。Hericium erinaceus and barley malt were used as the main raw materials to produce Hericium erinaceus functional beer using low temperature fermentation technology.Using single factor and orthogonal test methods combined with fuzzy mathematics method,the sensory comprehensive evaluation of the prepared Hericium erinaceus beer was carried out,and the production process of Hericium erinaceus functional beer was studied.The results showed that adding 20%Hericium erinaceus powder,0.14%hops,and 0.75%yeast liquid fermented beer had the best taste,and Hericium erinaceus beer had a sensory score of(89.1±0.2)points.The indicators of the Hericium erinaceus beer met the quality requirements of the special beer in GB/T 4927—2008 Beer Analysis Method.The liquor was clear and transparent;the foam was delicate,slightly yellow;the hanging cup was long-lasting;the taste was refreshing;there was a touch of malt and wine Floral fragrance,strong killing power,slightly bitter,with good market prospects.

关 键 词：猴头菇 啤酒 模糊评判 感官评价 

分 类 号：TS262.5[轻工技术与工程—发酵工程]